Stuffed Jumbo Shell Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 805 cal. | (38 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 212 μg | (353 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,174 mg | (29 %) | ||
| Calcium | 470 mg | (47 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the sauce
- 2 shallots
- 1 garlic clove
- ½ Red Bell pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
- 400 grams canned Tomatoes (chopped)
- salt
- freshly ground peppers
- 1 tsp sugar
- 2 handfuls Basil
- For pasta and filling
- 1 onion
- 1 garlic clove
- 2 handfuls thyme
- 200 grams Baby spinach
- 180 grams button Mushroom
- 2 Tbsps butter
- 125 grams Ricotta cheese
- salt
- freshly ground peppers
- 500 grams Pasta shell
- olive oil (for the baking dish)
- 60 grams grated pecorino romano
- grated Parmesan (for serving)
Preparation steps
For the sauce, peel the shallots and garlic and chop finely. Rinse the bell pepper and dice finely. Add the butter and oil in a hot frying pan and sauté the onions with the garlic until transparent. Add the tomatoes, season with salt, pepper and sugar and simmer gently for about 20 minutes. Rinse the basil, shake dry and chop finely. In the last 5 minutes, stir the basil in the sauce, to taste.
For the filling, peel the onion and garlic and finely chop. Rinse the thyme, if necessary, shake dry and strip the leaves. Rinse the spinach and shake dry. Clean the mushrooms and finely chop. Melt the butter in a hot pan and sweat the onion with the garlic until transparent. Add the mushrooms and cook for 2-3 minutes. Add the spinach and mix together. Cook for a few more minutes until the liquid is almost completely evaporated, then stir in the ricotta and thyme. Season with salt and pepper, to taste.
Cook the pasta in salted water until very al dente. Shock under cold water and drain well. Place about 1 tablespoon of filling in each shell and place in an oiled baking dish. Pour sauce over the noodles and cook for about 20 minutes in the oven, then sprinkle with pecorino and bake for another 5 minutes. Serve hot.
